Monday, February 20, 2017

A Lightened Up Version of Chicken and Sausage Gumbo

Rain is a rare event in the desert. Even with very small amounts of moisture the plants in the mountain preserves around our home quickly turn green. There is also a very distinctive smell. While the air smells amazingly fresh there is also the pungent odor of the creosote bush that is all over the valley. Baking and cooking also goes hand in hand with this happy occurrence. So after two full days of rain I decided to prepare a wonderful steaming pot of a chicken and sausage gumbo. Since Mardi Gras is right around the corner I thought I try a lightened up version of this traditional recipe. I’m happy to report that the flavor did not suffer in the least, in fact I think it might even be better.

Bayou Black Cajun Rub and Seasoning

A few weeks ago I was contacted by Sean Kolina the co-founder of Legion of Spice to do a product review. After checking out their website I realized what a good fit they were for my website as their products are 100% natural, gluten-free, non-GMO, soy free and made in the USA. What’s even more impressive is that they give back 10% of their profits to help the hungry and are currently working with a local anti-food waste company called Just Ripe.

Legion of Spice, Bayou Black

For my lightened up chicken and sausage gumbo recipe I used the Legion of Spice; Bayou Black Cajun Rub and Seasoning. They use 2 types of paprika, a 5 peppercorn mix, garlic, onions, cayenne, Aji Amarillo, cumin and Mediterranean Sea Salt. There are no fillers or anti-caking agents. As I opened the seasoning I could smell the amazing spice combination. This would also be great on certain fish, beef, eggs, potatoes and vegetables.

Disclaimer: I was provided a sample of this product in exchange for a fair and honest review.

yield: 8-10Author: Cheriprint recipe

Chicken and Sausage Gumbo

This lightened up version of chicken and sausage gumbo will brighten your darkest days. Serve with brown or white rice.

INSTRUCTIONS:

Heat the oil over medium-heat in a heavy bottomed soup pot. Lightly season chicken thighs with salt and pepper. Cook until lightly browned about 3 to 4 minutes on each side. Remove from pot and set aside. Add sausage and cook until browned, remove and set aside.

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

Cheri, it has been wild here. I'm glad I don't have to commute to work. It is a nightmare. Fortunately I didn't loose my electricity like my neighbors. We had several trees come down but not on our roof and nobody got hurt.

LOVE gumbo. And it's the season for it, isn't it? This looks terrific -- loads of flavor. And at this time of the year, frozen okra is the only okra that I'll buy -- I think you really do need to buy this fresh only during the summer. Good recipe -- thanks.

Cheri, I've only made homemade gumbo once and I'm happy to have your recipe! I want a big bowl right now! I will definitely be visiting the website for that spice mix. Love that the product is all natural and that the company contributes to the community :)